Papa Murphy's Pizza For A Year, For A Little Work...

GeneT45 said:
Nice! I'm a long-time fan of Papa Murphy's (especially the Cowboy), that's a good deal. That's probably more frequently than I'd want to eat pizza, but a great deal.

How'd you get started in this line of work?

GsT
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I have a friend that can eat it every night... EVERY NIGHT.. I like pizza, but not nightly. weekly yea.
 
My business did modifications to fast food joints. All after hours so I paid double time wages. My guys swore they would never eat at a fast food place again after having worked in areas unseen by the public! That said, there was a huge difference from one place to another. Likely management attitudes.
 
Larry$ said:
My business did modifications to fast food joints. All after hours so I paid double time wages. My guys swore they would never eat at a fast food place again after having worked in areas unseen by the public! That said, there was a huge difference from one place to another. Likely management attitudes.
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As a teen I worked in several restaurants - and there was only one that I'd eat at thereafter (and it wasn't the golf course dining room, where I'd look askance at an apple...). Mostly you just don't want to know. The sad followup is that in my 30's I went to the one restaurant that I would return to, and I can only assume the founder had died, because it was filthy **in the dining area**. I can only imagine what it looked like in the back.

GsT
 
Larry$ said:
My business did modifications to fast food joints. All after hours so I paid double time wages. My guys swore they would never eat at a fast food place again after having worked in areas unseen by the public! That said, there was a huge difference from one place to another. Likely management attitudes.
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Ah, yes. I was Design Project Manager at an A&E firm that worked 98% in the food industry. I can’t tell you how many times I came back from a job site having to scratch another company off the list of what I would eat.

I will relate one incident: we had a client in the greater Wilkes-Barre vicinity and several times he took me to one of his favorite places for lunch. Food was not bad, but a year later this restaurant was “featured” on Restaurant: Impossible and was the only location where Robert Irvine actually regurgitated after seeing the kitchen (he did get it cleaned up and back on track). Fortunately, we never had any other projects with that client so I didn’t have to tell him “No, thanks.”
 
GeneT45 said:
As a teen I worked in several restaurants - and there was only one that I'd eat at thereafter (and it wasn't the golf course dining room, where I'd look askance at an apple...). Mostly you just don't want to know. The sad followup is that in my 30's I went to the one restaurant that I would return to, and I can only assume the founder had died, because it was filthy **in the dining area**. I can only imagine what it looked like in the back.

GsT
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I started working at a fast food place when I was 15.. Not a big chain, a little mom and pop chain of 3 places. Our head manager demanded s p i c and span clean. It was hard work, but I had no problem eating there. We cleaned everything regularly. Pulling the grill weekly and cleaning behind it, changing the friers, cleaning out the walk in refrig and freezer regularly, making sure everything was rotated and moved out. Most everything was cooked to order. The only things we didn't cook to order were certain hot dishes, like sausage and peppers, meatballs, and soup. we did breakfast, loved those home made homefries, made fresh donuts at 4-5 in the morn, burgers, chicken, fish sticks(fried) , steak sandwich, steak on plate We had the big chains move in on both sides and put us out of business.
 
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Larry$ said:
My business did modifications to fast food joints. All after hours so I paid double time wages. My guys swore they would never eat at a fast food place again after having worked in areas unseen by the public! That said, there was a huge difference from one place to another. Likely management attitudes.
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I’ll spare you all the horror stories I have witnessed.
Let’s just say, I know too much
I have seen things in every stage of decomposition, sometimes too near food and packaging products , in many different places.
I’m very picky about what/where I eat- a true curse
 
woodchucker said:
I started working at a fast food place when I was 15.. Not a big chain, a little mom and pop chain of 3 places. Our head manager demanded s p i c and span clean. It was hard work, but I had no problem eating there. We cleaned everything regularly. Pulling the grill weekly and cleaning behind it, changing the friers, cleaning out the walk in refrig and freezer regularly, making sure everything was rotated and moved out. Most everything was cooked to order. The only things we didn't cook to order were certain hot dishes, like sausage and peppers, meatballs, and soup. we did breakfast, loved those hand made homefries, made fresh donuts at 4-5 in the morn, burgers, chicken, fish sticks(fried) , steak sandwich, steak on plate We had the big chains move in on both sides and put us out of business.
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It hurts to hear that good folks making good food getting run out.
I try very hard to give my money to the small business when possible.
 
As an ex chef I have hundreds of horror stories, there are very few places I will eat.
One I will relate was years ago I was in the kitchen of a local well thought of restaurant working on the rules for the up coming apprentice chefs competition with the chef/owner.
He came out of his fridge with some chicken legs that I could smell from a couple of yards away.
When I told him he couldnt serve those they were rotten he just laughed and said they wont know they will be in a sweet chilli sauce.
I refused to work with him after that and also spread the word.
 
One of the first things I do when going to a new restaurant, regardless of the size or reputation, is go to the Men's Room: 1) I usually need to, 2) I want to wash my hands before eating (just how I was raised) and 3) check it out: if the rest rooms are filthy, you can imagine what goes on in the kitchen.
 
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